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1.2.2) Synthesis of compound INT2, INT2-S and INT2-R 1.2.2.1) Synthesis of tert-butyl (2-hydroxy-2-(4-hydroxy-3- nitrophenyl)ethyl)carbamate ()-octopamine hydrochloride (1690 mg / 11 mmol) was weighted in a round-bottom flask and suspended in 4 mL of distilled water

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The studies, though, are only looking at a couple of types of AGEs in foods because it is difficult to detect and quantify all of the different types.[ref] Carbohydrates generally contain the lowest amount of AGEs.[ref] But carbohydrates also tend to increase blood glucose levels the most

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